30 mlolive oil1onion, finely chopped1baby fennel bulb, finely chopped, fronds reserved to serve1garlic clove, finely chopped800 gmbeetroot (about 4 large), coarsely chopped (reserve any small tender leaves to serve)1small sebago potato (about 150gm), coarsely chopped1 litre(4 cups) chicken or vegetable stock1fresh bay leaf300 gmsour creamJuiceof ½ lemon, or to taste100 gmsmoked trout, coarsely flakedTo serve:coarsely chopped dill
Heat oil in a large saucepan with onion, fennel and garlic and sauté over medium-high heat until tender (4-5 minutes). Process beetroot and potato in a food processor until finely chopped, add to pan with stock and bay leaf, season to taste, bring to the boil and cook until beetroot is tender (15-20 minutes). Discard bay leaf, add half the sour cream and blend with a hand-held blender until smooth. Add lemon juice, check seasoning and serve hot, dolloped with remaining sour cream, scattered with smoked trout, dill, small beetroot leaves and fennel fronds.